Double-chocolate cheesecake

Philadelphia

Serves: 16

  • 18 creme-filled chocolate sandwich cookies, crushed (about 1 1/2 cups)
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) Philadelphia cram cheese, softened
  • 1 cup granualted sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 8 ounces semi-sweet chocolate, melted, cooled slightly
  • 4 eggs
  • 1/2 cup blueberries
  • 1 tablespoon powdered sugar

Heat oven to 325. Mix cookie crumbs and butter; press onto bottom on 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla with mixer until well-blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate at least 4 hours. Top with berries just before serving; sprinkle with powdered sugar.

*Chef’s note: Dang. I made this for my dad, uncle and grandfather for Father’s Day, and it certainly was a hit–and it was even better the next day. Not bad for my first cheesecake, minus the giant crack down the middle. I obviously used strawberries instead of blueberries, andyou can use whatever fruit you’d like. Be sure to let the chocolate cool slightly before adding so as not to scramble the eggs, and I might spray the pan before adding anything to it next time. And I was concerned about it being cooked all the way through and baked it a bit too long; follow the times in the recipe because it sets more as it cools. The middle couple inches still will be jiggly when it’s done.

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